pihlakad on punased. vähemasti lõunaosariikides. natuke liiga vara... aga ka kured hõiguvad metsa taga juba mitu nädalat...
pihlakamarmelaad on mulle alati meeldinud. eriti niisama, kuid ka koos õuntega. eriti hea talvel tuisuse ilmaga tee sisse panna..
leidsin mõned retseptid, mida võiks katsetada:
This delicious recipe of a Rowan Berry marmelade comes from my
greataunt Icke, who was happy having this tasty but cheap jam, when times where
bad.
My mother kept this recipe
and told me already in my childhood, that Rowan Berries are not as poisonous as
other people believe. We ate a lot of aunt Ickes Rowan Berry marmelade when we
where childs.
250 gr Rowan Berries
250 gr Apple, cut in pieces
Some Water
250 gr Sugar
Pick the Rowan Berries from
the little stalks and wash them.
Peel and cut the apples.
Put both into a pot together
with some water.
Heat the fruits until they
boil.
Cook the fruits until the
Rowan Berries are soft.
That can take about half an
hour.
In the waiting time you can
prepare the glasses.
Best is to clean them in the
dish washer.
But if you don't have a dish
washer you can wash the glasses in hot water and let them dry on a kitchen
paper.
Hang a sieve into another
pot.
Pour the boiled fruits into
the sieve.
Rub the fruits through the
sieve.
The stone and the peel of the
Rowan Berries stay in the sieve.
In the pot you get the fruit
pulp.
Like this you can produce
fresh Rowan Berry pulp. Don't use apples in this case.
Put the sugar and some water
in a clean pot.
Beware! When the sugar is
caramelizing later, everything hast to happen very fast. So put the fruit pulp
beside the sugar pot.
Heat the sugar an stir it.
After a while the sugar
starts melting.
The water is steaming.
When the sugar start to boil
or gets brown the busy moment has come.
The next step has to follow
very soon!
Pour the fruit pulp into the
boiling sugar and stir.
Let pulp and sugar cook for a
few minutes.
You can make a gelatinize
test on a cool surface like a plate.
Put a small amount of the
boiling marmelade on the plate.
If it thickens fast the
marmelade is ready.
Pour the marmelade into the
glasses.
Remove marmelade traces from
the edge of the glasses with a clean kitchen paper.
Close the glasses as long as
they are still hot.
Label them with content and
date as soon as the have cooled down.
----
Kibuvitsa-pihlaka marmelaad (õuntega), keldi retsept
2kg ripe dog rose hips or
rugose rose hips (or a blend)
150g rowan berries (frozen at
least over night and thawed before use
4 crab apples, chopped (for
the pectin)
2.2l water (or enough so that
the hips are just submerged — if thie hips are particularly hard you will need
more water, as you will be cooking for a long time)
juice of 6 oranges peel of 2 oranges cut into strips
(thin or thick, depending on preference)
80g sugar per 100ml juice
75ml to 100ml lemon juice
(depending on taste)
Wash and pick the rose hips
then add the fruit to a pan along with the water, rowan berries, apples, the
juice of 4 oranges and the peel of 2 oranges. Bring to a simmer, cover, and
stew until the fruit is pulpy. Remove the flavouring ingredients then turn into
a jelly bag or a colander lined with two layers of muslin or cheesecloth and
leave to strain over night (do not press down as this will make the base jelly
cloudy). In the meantime, cut the peel of 2 of the oranges into strips. Place
in a bowl with the juice of 2 oranges then cover and set aside to soften over
night. The following day combine the strained juice with the orange juice and
peel mix then measure the volume of juice then add 80g of sugar per 100ml of
liquid then heat gently in a pan, stirring until all the sugar has dissolved.
Now add the lemon juice (this acidifies the mixture and helps it set). Bring
the syrup to a boil and continue boiling rapidly for at least 20 minutes. Test
for seting at this time (place a dollop of the jelly on a plate chilled in the
fridge, if the jelly forms a skin when you shift it with your finger it's at
the setting point). If it's not ready boil for a further five minutes then test
again. Remove any scum from the top of the jelly then pour into cleaned and
sterilized jars that have been warmed in an oven set to 100°C for 15 minutes.
Seal securely and store.
---
Pihlaka-tshilli marmelaad
This recipe is based on a
South African original, but has been adapted to use British rowan berries and
the tart hot marmalade is excellent on toast for breakfast. It also makes a
great accompaniment to cold meats and hams if you want something a little
different from the usual mustards.
Ingredients:
300g rowan berries
100ml orange juice
500g caster sugar
480ml water
rind of 1 lime (rind peeled in strips and
finely shredded)
250g fresh red chillies
(preferably a mix of serrano, jalapeño and pimento) seeded, ribbed and finely
shredded
½ red pepper de-seeded and
finely chopped
2 cloves garlic puréed
2cm piece of ginger, grated
1 stick lemongrass, bruised
Method: Pick the rowan
berries, remove any stalks then dry and freeze over night to help destroy the
parasorbic acid in the fruit. The following day thaw the fruit then place in a
pan with the orange juice and 100g of the sugar. Bring to a simmer and cook for
about 25 minutes, or until the fruit is soft and pulpy. Take off the heat and
strain the jelly through a bag or muslin cloth (this will take up to 5 hours)
but do not squeeze, otherwise the marmalade will become cloudy. The following
day (or when the strained rowan juice is ready) combine the sugar and water in
a non-aluminium saucepan, stir to dissolve the sugar, then add the lemongrass.
Bring to the boil; turn off the heat and allow to infuse for at least 1 hour.
Meanwhile, add the strained rowan liquid, garlic and ginger together. Place the
shredded lime peel in a small bowl and add this mixture to it. Allow this to
soften the peel for at least an hour. Remove the lemongrass from the sugar
mixture and add the peel and liquid along with the chilli and the red pepper.
Bring the mixture to the boil slowly, brushing sides of pan regularly to keep
syrup from the sides. Simmer the mixture until it thickens and the chillies
become translucent then remove from the heat, allow to cool a little and bottle
into sterilized jars whilst still fairly hot. In effect this is a true
marmalade and will keep for several months.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-rowan-berry-chilli-marmalade
Samalt lehelt leidsin hunniku
prantsuse retsepte
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